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Lamb & Bean Stew
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Lamb and Bean Stew Recipe for the Slow Cooker

This Lamb and Bean Stew is really easy to prepare, and will cook while we keep about our busy days.
Prep Time15 minutes
Cook Time3 hours
Course: Main Course
Cuisine: American
Keyword: Lamb and Bean Stew Recipe for the Slow Cooker
Servings: 6
Calories: 566kcal
Author: Sarah Robinson

Ingredients

  • ½ lb of lamb stew meat
  • 1 lb pre-soaked pinto beans
  • 8-10 medium red potatoes
  • 4 medium carrots
  • 2 large Spanish onions
  • 1 celery heart
  • 1 large zucchini
  • ¾ cup soy sauce
  • garlic powder

Instructions

  • After spraying your slow cooker with oil add diced onions, sliced carrots and celery.
  • Add your beans. If you are running short on time, or do not have pre-soaked beans, you can use low sodium white beans.
  • Add Lamb stew meat.
  • Top with diced zucchini and red potatoes. I like to leave the skins on for added color and texture but by all means feel free to remove.
  • Cover with soy sauce and water. Cook for 3 hours on high.
  • Serve hot!

Notes

If you are not a garlic fan and did not add garlic to each layer, I would recommend you add garlic to the lamb meat. This will help add a really nice flavor to the meat itself.

Nutrition

Calories: 566kcal | Carbohydrates: 102g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 1737mg | Potassium: 2783mg | Fiber: 19g | Sugar: 10g | Vitamin A: 6879IU | Vitamin C: 40mg | Calcium: 150mg | Iron: 8mg